Instructions

Toss chicken breasts with half of the Lemon Sage Vinaigrette. Season with kosher salt and freshly cracked black pepper. Place the breast skin-side up on a sheet tray and return to the refrigerator. (For best results, do these steps 1 hour before grilling.)

Grill chicken breast for 6 - 7 minutes per side over a natural grill with a medium-high flame.

Serve on a platter and drizzle breast with the remaining Lemon Sage Vinaigrette.

Lemon Sage VinaigretteFirst, zest approximately 4 lemons, then cut lemons in half and squeeze the juice in to a mixing bowl. Add shallots, sage, salt and black pepper. Slowly add olive oil while briskly whisking (really good olive oil has a tendency to burn when grilled, so I use a medium priced olive oil).

Warm Fingerling PotatoesWarm a large skillet on medium heat for 4 minutes to make sure it is good and hot. Add olive oil and onions and cook for 6 minutes, stirring occasionally. Add the cut fingerling potatoes or other good potatoes and continue to cook for 10 minutes. Add chicken stock, kosher salt, black pepper, thyme and sun-dried tomatoes. Cover and let simmer for 10-15 minutes. Potatoes should be tender. Toss in spinach at the last minute and cook until just wilted. Taste, adjust seasoning and serve.